Recently, a scientific study compared the contents of vitamins and minerals in canned vegetables and boiled vegetables. Studies have shown that canned food and cooked food have certain nutritional contents, sometimes even higher.

 

The SGS Fresenius Institute in Berlin tested canned food and cooked food, examined minerals such as potassium, magnesium, calcium and other nutrients such as vitamin B1, B6, C, A (beta carotene) and folic acid. The Institute also detected lycopene in tomato.

 

The new study was commissioned by Initiative Lebensmitteldose, which further confirmed the findings of the previous study. Previous studies have tested canned sauerkraut and tomatoes, saying that the contents of vitamins and minerals in canned foods are even higher than those in cooked food.

 

200 grams of canned sauerkraut is higher than that of cooked food containing vitamin C by 1/3, reaching 40% of the recommended daily intake of vitamin C.

 

The content of vitamin C in 200 grams of canned tomatoes reached 1/3 of daily recommended intake, while boiled products contained only 1/4.

 

The contents of beta carotene (vitamin A) and lycopene in canned tomatoes were better. 200 grams of canned tomatoes contain 66% of the recommended daily intake of beta carotene. Carotene is a powerful antioxidant, which is good for the health of eyes, skin and mucous membranes. Canned tomatoes are four times higher than lycopene from fresh tomatoes. It is also an antioxidant, which is believed to have a good preventive effect on cardiovascular diseases.